Feta and sundried tomatoes savoury loaf cake
A cake with flavors of the Mediterranean for a light meal, for a summer picnic, or declined in salty muffins for an elegant dinner aperitif.
If you are lactose intolerant (like me), I recommend using lactose-free milk or vegetable milk (oats, or soy). To replace the cheese, you have the option to use lactose-free cheese or vegetal one.
Ingredients
- 80 grams of buckwheat flour
- 100 gr white or brown rice flour
- 3 eggs
- 100 gr of milk of your choice (it's also good with vegetable milk)
- 50 cl of olive oil
- 60 gr grated cheese (gruyere, mozzarella or vegetable cheese)
- 150 gr of feta
- 10 sundried tomatoes
- 1 handful of fresh basil
- 1 tablespoon of gluten-free baking powder (yeast)
- pink salt of the Himalayas and black pepper of the mill
- Sun-flower seeds
Preheat oven 350 ° F (180 ° C).
Preparation
- Cut the feta into small cubes, and chisel the dried tomatoes and basil.
- In a bowl whisk the eggs, olive oil and milk. Then add the flours and yeast until you have a smooth paste. Add salt and pepper.
- Add grated cheese, feta cheese, tomatoes and basil. Mix everything well. Pour into a cake mold.
- Add the sunflower seeds to the mixture and bake for 45 to 50 minutes at 350 ° F (180 ° C).
Enjoy tepid with a good kale salad or spinach sprout.
Health Information:
Buckwheat, also called "black wheat", is not a cereal but a cousin of rhubarb and sorrel. His flour does not contain gluten. It is widely used in France for making Breton pancakes. You can also use it for your pastries, but it is not a flour that rises. It is therefore recommended to combine it with rice flour. Buckwheat flour has a slight nutty taste. It should be kept cool in an airtight container as it tends to oxidize. Buckwheat can also be eaten like rice. Buckwheat flour has a low glycemic level, and is very rich in antioxidants.
